Saurkraut & Kleasels (actually potato dumpling)

Potato Dumplings

6 Large Russet Potatoes peeled

4-5 Eggs

2 Lbs. of Onions peeled and coarsely chopped

1 Lb. of Thick Sliced Bacon cut into half inch pieces

1 Tablespoon Salt (or less)

1 Teaspoon Ground Black Pepper 

Preparation:

1. Grate the potatoes using a box grater. (You could also use a food processor instead, but the texture of grated potatoes cannot be duplicated.)
2. In a large bowl, (mix the grated potatoes with one teaspoon of salt optional - I left out) and start adding egg one at a time and mix thoroughly with a large wooden spoon.
3. Adding flour a little bit at a time until you think it is the proper consistency.
4. Meanwhile, bring about six quarts of lightly salted water to a boil.
5. Or forget all that and buy prepared Gnocchi or Potato Dumplings.

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Cooking Instructions - Making the Dumplings

1. Transfer about one cup of batter at a time to a large saucer or dessert plate using the wooden spoon that you used to mix the batter.
2. Holding the plate close to the water, dip a tablespoon into the boiling water and use the back of the spoon to smooth out the batter over a large area of the plate.
3. Now with the spoon facing away from you, quickly scrape small dumplings into the boiling water. They should be the size of an almond or even smaller if you have the patience.
4. Continue scraping dumplings into the water until the plate is empty and then repeat the process with more batter until all of it is gone. Remember to keep dipping the spoon in the boiling water from time to time to keep it from sticking to the batter.
5. Stir the dumplings with a large slotted spoon to keep them from sticking together. They are done once they all rise to the surface, but to be certain, remove a large one with the slotted spoon, rinse under cold water and taste it.
6. Finally, pour half of the dumplings at one time into a colander and rinse thoroughly to remove the excess starch. Transfer the rinsed dumplings to a large bowl and repeat with the second half.

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Cooking Instructions - Making the Additions

1. Fry the bacon in a large frying pan until the pieces start to brown but are still soft. Then add the onions and continue cooking until they are translucent. Sprinkle this mixture with  pepper.
2. In a large kettle, add the dumplings and the bacon/onion mixture and mix them together with the slotted spoon.
3. Adjust the seasoning. At this point they are ready to serve, but many people prefer to brown them slightly in smaller batches in a lightly buttered frying pan to make them crisper.

Saurkraut and Roasted Pork

3-4 pound Pork Roast

4 pounds Saurkraut (2 32 oz. jars)

2 cups of Barley (very optional, I leave out)

4 cups of Water (if Barley is added)

2 pounds Polish Sausage

Place all these in a roaster pan and cover, roast in oven until pork falls apart.  375 degrees for a few hours....we went to church on Christmas Eve and came home to perfection.

Serve with dill pickles, rye bread apple sauce and beer.